Gma's Black Walnut CCC

These are my Mother-in-Law’s incredibly popular Chocolate Chip Cookies with Black Walnuts, a variation of the famous Toll House recipe (but way better). Honestly, I’ve never been a fan of walnuts in my cookies, but black walnuts, specifically, are completely different, and they pair beautifully with chocolate. It’s a flavor combination made in heaven. Black walnuts can be hard to find, but look for them around the winter holidays, and keep them refrigerated as they spoil easily.

Items used to make this recipe:

• #50 portion scoop (1.25 tbsp) *NOT a 50mm scoop) https://link.amazon/B033fmp6e

• half sheet pans https://link.amazon/B03bHfF5W

• silpat liners https://link.amazon/B08SjflxO

• pure vanilla extract https://link.amazon/B065y3K2k

• good quality semisweet chocolate chips https://link.amazon/B01mtd4ph

• black walnuts https://link.amazon/B00DkmJ0t

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Gma’s Black Walnut CCC

makes 60-70 cookies (using a #50 portion scoop)

Printable Recipe

Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon table salt

• 1 cup (16 tablespoons) unsalted butter, softened to room temperature

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 teaspoon pure vanilla extract (use the good stuff!)

• 2 large eggs

• 2 cups (12oz) semi-sweet chocolate chips

• 1 cup black walnuts pieces

Directions

1. Preheat oven to 375F with rack in center position and prepare 2 or 3 half sheet pans with silpat liners or parchment paper.

2. In a small bowl, whisk together the flour, baking soda, and salt; set aside.

3. In a large mixing bowl or stand mixer, beat the butter, granulated sugar, brown sugar, and pure vanilla extract until creamy and light in color.

4. Add the eggs, one at a time, beating well after each addition, then add the flour mixture until no traces of dry ingredient remain.

5. Stir in the chocolate chips and black walnuts by hand.

6. Use a #50 scoop to portion the cookie dough, 12 cookies per half sheet pan.

7. Bake one sheet pan of cookies at a time for 9-11 minutes or until slightly brown around the edges; allow to cool on the sheet pan for 10 minutes before transferring to a rack to cool completely.

8. Store cookies in an airtight container.

Slice and Bake Variation

• Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Pistachio Gelato

So you bought that jar of pistachio cream and you don’t know what to do with it? Make pistachio gelato! Pistachio gelato is a favorite among our friends and family. It’s also an egg-free recipe so super easy to make.

Items used to make this recipe:

• premium pistachio cream https://link.amazon/B04VBEwHj (less expensive brands are available, just be sure they are sweetened and that they taste really good)

• pure almond extract https://link.amazon/B0g8nGVfR

• deli containers (great for gifting) https://link.amazon/B0aTYO4HI

• ice cream scoop https://link.amazon/B07XEBKXi

• Italian Gelato Machine (my favorite kitchen toy) https://link.amazon/B04PNMglI

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Pistachio Gelato

makes about 1 quart

Printable Recipe

Ingredients

• 2 cups whole milk

• 1/2 cup heavy whipping cream

• 1/3 cup granulated sugar

• 2 tablespoons cornstarch

• 1/4 teaspoon kosher salt

• 7 ounces (about 3/4 cup) pure high-quality sweetened pistachio cream

• 1/4 tsp pure almond extract

• 1 drop of green food coloring (optional)

Instructions

1. In a small bowl, make a slurry by combining the cornstarch and a couple of tablespoons of the milk until smooth; set aside.

2. In a medium saucepan over medium heat, combine the remaining milk, heavy cream, and sugar; heat until bubbles begin to appear around the edges of the pan, stirring frequently.

1. Give the cornstarch slurry a quick mix and add it to the hot milk mixture; continue cooking and stirring until the mixture thickens slightly, about 3 minutes.

2. Remove the saucepan from the heat and whisk in the pistachio paste, pure almond extract, and optional drop of green food coloring until fully incorporated.

3. Strain the mixture through a fine mesh sieve and pour into an airtight quart storage container.

4. Chill mixture until it reaches 40F (at least 4 hours or overnight) before churning according to your ice cream machine manufacturer’s instructions (see alternate cooling directions below).

5. Transfer the churned gelato to an airtight container and freeze for at least 2 hours to firm up before serving.

Notes

• This is my new favorite ice cream and gelato maker. It’s pricy, but ice cream and gelato are a must in this household so it’ll pay for itself in no time. It’ll churn batch after batch of the most amazing ice cream and gelato all day long because you don’t have to pre-freeze a canister before using. You just plug it and you’re in business.

• Be sure to use a very good quality sweetened pistachio cream. If it tastes good directly from a spoon, it’ll taste good in your gelato.

• To cool gelato base very quickly, pour hot gelato base into a gallon-size freezer bag; seal well, removing as much air as possible, and submerge in iced water until a temperature of 40F is reached, then churn as usual.

• The color of pistachio cream varies from brand to brand. Some are quite green while others are more brown. If you feel the need, you can add a drop (maybe two) of green food coloring to the gelato base before churning.